Lee Kum Kee is the quality Chinese sauce brand globally represented in over a hundred countries and carried by key supermarket chains and the ethnic trade. It is widely used by both consumers and professional chefs, including Michelin starred restaurants.
Authentic classic Chinese sauces from the
leading Chinese sauce brand
Rich and concentrated flavour profiles
Approximately 50-100 portions per bottle
Packed in convenient, easy-to-handle plastic bottles
For both Modern/ Fusion style and authentic Chinese cooking
In food processor put in the fish chuck blended for a minute then add in all the seasoning. Blend until smooth and become slightly elastic and springy texture before remove the fish paste into a big bowl.
Mix in the shiitake mushroom, dried shrimp into the fish paste then set aside.
Dusted cornflour inside pepper, one side of the aubergine and the cut side of the tofu puff.
Use a knife to stuff fish paste into/onto the vegetables.
Heat a few spoons of oil in a non-stick fry pan to medium high heat. Place stuffed veg on the pan with fish meat side down first before flip it over to continue cooking. Set aside and repeat if needed. After done, if there are excess of oil in pan, drain it out then use in the next step.
Use the same pan sauté Black Bean Sauce for a few seconds then add in the rest of sauce mix. Bring to a boil then add in the pre-cooked stuffed vegetables then cost them with the sauce and make sure it is heated through before serve.
Traditional way is to deep fry the stuffed vegetable but shallow fried is a slightly healthier way for it.